Lemon Mousse Cheesecake Recipe

Name: Lemon Mousse Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tubs PHILADELPHIA Cheesecake Batter; 1-1/2 qt. graham cracker crumbs; 1 cup sugar; 1-3/4 cups butter, melted; 1/2 cup lemon zest Safeway 4 ct For $5.00 thru 02/09; 3/4 cup lemon juice Safeway 4 ct For $5.00 thru 02/09; 2-1/4 qt. water, divided; 4 each egg yolks; 1 qt. JELL-O Lemon Pudding and Pie Filling; 1 qt. heavy cream

Servings: persons

1
Let cheesecake batter stand at room temperature 1 hour.
2
Mix graham crumbs, sugar and butter; press onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 [9-inch] springform pan for trial recipe), adding 11 oz.
3
crumb mixture to each pan.
4
Bake in 325 degrees F standard oven 10 min.
5
Cool.
6
Combine cheesecake batter, lemon zest and juice; pour evenly over crusts.
7
Place in water bath, using separate water-filled pan for each cheesecake.
8
(See directions on tub of Cheesecake Batter for how to prepare water bath.)
9
Bake 50 to 1 hour 5 min.
10
or until centers are almost set; cool completely.
11
Bring 2 qt.
12
of the water (or 2 cups of the water for trial recipe) to boil in large saucepan.
13
Whisk egg yolks and remaining 1-1/4 qt.
14
water (or remaining 5 Tbsp.
15
water for trial recipe) in large bowl until well blended.
16
Add dry pudding mix; mix well.
17
Gradually stir into boiling water.
18
Return to boil; cook 5 to 7 min.
19
or until thickened.
20
Remove from heat; cool over water bath, stirring occasionally.
21
Beat cream with mixer on high speed until stiff peaks form; fold into lemon mixture.
22
Spread evenly over cheesecakes.
23
Refrigerate several hours or overnight.

873

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tubs PHILADELPHIA Cheesecake Batter, 1-1/2 qt. graham cracker crumbs, 1 cup sugar, 1-3/4 cups butter, melted, and more.

Yes, Lemon Mousse Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Mousse Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions